Nut-Fruit Salad

Name: Nut-Fruit Salad
Ingredients: Put one pound blanched English walnuts in bowl; peel and core four tart apples; sufficient pine nut dressing to suit taste; Garnish with sliced navel orange if desired; The flavor will be greatly improved by the addition of finely-chopped citron peel

From Mazdaznan encyclopedia of dietetics and home cook book, 1909

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

3741Calories

70 gProtein

163 gCarbs

317 gFat

Full nutrition (33 nutrients)

Calories3741 kcal

Protein70 g

Carbohydrates163 g

Fiber37 g

Sugars88 g

Total Fat317 g

Saturated Fat28 g

Monounsaturated Fat44 g

Polyunsaturated Fat224 g

Cholesterol0 mg

Sodium16 mg

Potassium2870 mg

Calcium514 mg

Iron11 mg

Magnesium692 mg

Phosphorus1776 mg

Zinc13 mg

Copper5.8 mg

Manganese14 mg

Vitamin D0 mcg

Vitamin C135 mg

Vitamin A14 mcg

Vitamin E0.4 mg

Vitamin K12 mcg

Vitamin B63.4 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)7 mg

Folate45 mcg

Choline24 mg

Caffeine0 mg

Water795 g

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 56. The excerpt below is the record exactly as published.

NUT-FRUIT SALAD. Put one pound blanched English walnuts in bowl ; peel and core four tart apples, then cut them in very small cubes. Mix with nuts, then add sufficient pine nut dressing to suit taste. May be served in individual dishes, or on large platter. Garnish with sliced navel orange if desired. The flavor will be greatly improved by the addition of fine- ly-chopped citron pe

Cook this with the app: pantry check, scaling, and the assistant.